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Tuscan Salmon Pasta

 Tuscan Salmon Pasta
White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
2 ServingsPrep/Total Time: 20 min.


  • 4 ounces uncooked linguine
  • 1 salmon fillet (10 ounces), cut into 1-inch cubes
  • 1 teaspoon minced fresh rosemary
  • 5 tablespoons olive oil, divided
  • 3/4 cup white kidney or cannellini beans, rinsed and drained
  • 2 small plum tomatoes, chopped
  • 6 garlic cloves, minced
  • Salt and pepper to taste


  • Cook linguine according to package directions. Meanwhile, in a small
  • skillet, saute salmon and rosemary in 2 tablespoons oil for 5
  • minutes or until salmon flakes easily with a fork. Add the beans,
  • tomatoes, garlic, salt and pepper; heat through.
  • Drain linguine; and transfer to a large bowl. Add salmon mixture;
  • toss gently. Drizzle with remaining oil. Yield: 2 servings.
Nutritional Facts: 1 serving (2 cups) equals 863 calories, 51 g fat (8 g saturated fat), 84 mg cholesterol, 215 mg sodium, 61 g carbohydrate, 7 g fiber, 41 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.